1 loaf french bread, cut into 1 inch, cubes
1 16-ounce can light sliced peaches,, drained
1/2 cup raisins
2 eggs
2 egg whites
3/4 cup sugar
1 12-ounce can evaporated skim milk
2 cup skim milk
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp butter flavoring
1 tsp coconut flavoring
1 tbsp vanilla
Directions
Preheat oven to 350'F.
Place bread cubes in a 3-quart baking dish. (I spray with Pam first).
Add peaches and raisins to bread, mixing gently. In a bowl, combine
eggs and egg whites with sugar and mix well. Add evaporated milk,
skim milk, spices and flavorings, and blend well.
Pour egg mixture evenly over bread, and press bread with fork so it
will soak up liquid (I use my hands). Bake for 30 to 40 minutes.
Insert knife near center; if it comes out clean, its done.
Sauce
2 Tablespoons light margarine 2 Tablespoons flour
1 1/3 cup skim milk 1 Tablespoon rum flavoring
Melt margarine in a small saucepan and add flour and sugar, mixing
well. Add milk, stirring constantly. Cook until mixture comes to a
boil; boil 1 minute. Remove from heat and stir in flavoring. Serve
over hot bread pudding.
Nutritional info per serving: 276 calories, 11% fat (3.5 grams), 73%
carbohydrate, 16% protein. by Holly Berkowitz Clegg This stores well
in the fridge and reheats well in the microwave. I would not suggest
freezing, as it is a custard.
A double batch of this can be made in those turkey roaster pans.
Reheat at 300'F for 20 minutes. We made this for our Garden Club
Christmas Boutique that served 300, and everyone loved it.
Servings: 10 servings
Peachy Bread Pudding Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert; Fruit
The History of Recipes
We are able to read the history of written recipes far back into distant history, in truth as far back into history as early Egypt, and maybe further still. Interesting though that is, in the main part, these ancient cookbooks were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics is a collection of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius created some scripts showing how to cook the recipes prepared by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Romans used a wide range of herbs, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. As we move on, we have two books which date from the fourteenth century : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian curry that is served today, but rather recipes for the types of food eaten by the rich. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the holy lands, including basil and rosemary. These new foods and tastes prompted an increase in books on cookery, some of which still exist in private collections. During the next few centuries, the upper-class families of Europe strove to lay on the most exotic meals, and consequentially the best cooks and their collection of recipes were at a premium. However, it wasn`t until the nineteenth century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking books are starting to become popular mostly due to better eduction, people having increased free time and having more disposable income. The revolution that is television brings us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Peachy Bread Pudding recipe.
